Greek Salad with Grilled Portabello Mushroom
This is seriously the best salad I have ever eaten. Filling, delicious, so much so that you’ll need to eat two salads. The tomatoes just expel their juice in your mouth when you bite them. And the mushrooms, oh man, sometimes I get so greedy that I can’t wait for them to dehydrate, and I just our the dressing for them over them and pop em in the microwave for a few minutes. It doesn’t seem to matter, but don’t do it if you are really against it. In the worst case, you’ll just eat them as they are.
3 big bunches fresh romaine lettuce
1½ cup cherry tomatoes (the tiny ones, I'm not certain at what they are called by I think this is right)
¼ cup raw kalamata olives
For the Lemon Herb Vinagrette:
¼ cup cold pressed olive oil
.125 cup raw red wine vinegar
(I will have the spices out by tomorrow, you can leave them out if you want they're not a big part of the salad)
3 portabello mushrooms, chopped into long strips
1 dash olive oil
½ dash red wine vinegar
2 dash sea salt
More salad ingredients:
some chopped red onions
First, place one bunch of romaine lettuce in each bowl, and throw as many tomatoes in each bowl as you want. Add the olives, and onions, and make the dressing. Just mix the olive oil and vinegar with the juice from 1 lemon and pour some dressing on each bowl.
To make “grilled” portobello mushrooms, marinate the mushroom strips in olive oil and vinegar for 2 hours, and dehydrate them foe another 2 hours. Put some of the dehydrated mushrooms on each salad, and sprinkle some salt on each salad. Toss the salads around a bit, making sure to get all the dressing mixed.
If you want, add some of the raw bacon recipe I’m going to post. Enjoy!